1
Pound the peeled bellflower root with a mallet to flatten it.
Seasoned Bellflower Root
A delicious seasoned bellflower root recipe made by removing the bitterness and grilling it until tender.
KoreanSide Dish
⏱️ 10 min total📝 8 steps
What You'll Need
Bellflower root500g
Water200ml
Salt1 tbsp
Sugar2 tbsp
Gochujang (red chili paste)2 tbsp
Red chili powder2 tbsp
Cooking wine2 tbsp
Dark soy sauce2 tbsp
Oligosaccharide2 tbsp
Plum extract1 tbsp
Starch syrup2 tbsp
Sesame oil1 tbsp
Minced garlic1 tbsp
Water3 tbsp
Perilla oil1 tbsp
Green onion3 tbsp
Chives3 tbsp
Sesame seeds1 tbsp
Instructions
2
Dissolve 1 tbsp of salt and 2 tbsp of sugar in 200ml of water, add the bellflower root, and let it pickle for 10 minutes.
⏱️ 10m 0s3
In a bowl, mix 2 tbsp of gochujang, 2 tbsp of red chili powder, 2 tbsp of cooking wine, 2 tbsp of dark soy sauce, 2 tbsp of oligosaccharide, 1 tbsp of plum extract, 2 tbsp of starch syrup, 1 tbsp of sesame oil, 1 tbsp of minced garlic, and 3 tbsp of water to make the seasoning.
4
Rinse the pickled bellflower root in water, drain, and pat dry with a paper towel.
5
Grill the bellflower root in a pan without oil.
6
Remove the grilled bellflower root, add the seasoning to the pan, and bring to a boil once.
7
Add the grilled bellflower root to the boiled seasoning and toss.
8
Add 3 tbsp of green onion or chives and 1 tbsp of sesame seeds, then finish tossing.